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 I am still working through all the various cuts of venison a friend of my husband gave us. Over the weekend, I defrosted a roast and prepared that yesterday. I was able to find a recipe for a red wine braised venison roast that had simple ingredients that I felt would make for an appealing meal. The recipe called for red wine, garlic, thyme, onion, celery, carrots and beef stock. The recipe was for a 1 pound piece of meat and said to cut the roast into serving size pieces. I kept my roast whole. The roast was a little bit larger than a pound. I didn’t use 1-1/2 cups of red wine that the recipe called for. I used half that amount along with 1 cup of beef stock and vegetables. I was hoping that those ingredients would yield sufficient pan juices at the end. The recipe said to cook the meat for 2-3 hours or until tender. I cooked my for for 2-1/2 hours. When I went to turn the roast after an hour, the meat was starting to look almost done. I wished that I used my meat thermometer to get a reading as braising for as long as I did was too long. When I finally pulled the roast out, most of the liquid had cooked off. I wish now that I used the full amount of wine or add the difference in beef stock. The roast was a bit overcooked, but it was tender and flavorful. The vegetables were delicious and maintained a bit of chew. I have some bordelaise sauce in my freezer that I will defrost and serve over the leftover roast . Overall, a good meal despite the meat being overcooked.
I still have some backstrap in the freezer. Backstrap is the length of loin on the back of a deer. I’ll use my meat thermometer the next time so as to not over cook the venison.
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 Did you ever purchase apple cider for a holiday then discover there’s still some left. You may not feel like having another cup of mulled cider, so how about something different, an apple cider sour cocktail? I read about this drink in a “20 Odd Questions” column in the December 21st issue of the Wall Street Journal in which Martha Stewart says this is her favorite holiday drink. The drink contains apple cider, a piece of fresh ginger, lemon juice and bourbon.
 This week I had to pick up my granddaughter from daycare as both her parents were working extended hours. As my husband is also working extended hours during the holidays, I also needed to have meals on hand for him to reheat in my absence.
My son loves Kane Brewing in Ocean Township, NJ. And over the Thanksgiving holiday he brought some stout beer to the house. There was one can that he left in my refrigerator. I’m not a beer drinker, so I needed to find a recipe in which to use this product. I found a slow cooker recipe on the New York Times cooking app called slow cooker beef stew with maple syrup and stout. After reading the comments left by other cooks, this appeared to be a good recipe. The recipe recommended using a 3 to 3-1/2-pound chuck roast and cutting it into 2-inch chunks. However, I was only able to locate one roast that wasn’t part of a two-pack family pack. You’ll also need carrots, parsnips, russet potatoes, fresh thyme and rosemary, stout beer, real maple syrup and balsamic vinegar.
Soufflé Omelet filled with Broccoli and Goat Cheese Sara's Weeknight Meals Season 9 Makes 2 servings Hands-on time: 15 minutes Total preparation time: 27 minutes Ingredients 1/2 pound cooked broccoli, coarsely chopped 3 ounces fresh goat cheese, crumbled Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil 5 large eggs, separated 2 tablespoons all purpose flour Directions Preheat oven to 375° F. Toss the broccoli with the goat cheese and saltand pepper to taste. Heat the oil in a 10-inch nonstick or stick resistant skillet with a heat proof handle until it is hot and tilt the pan to coat the bottom with the oil; remove from the heat. Whisk the egg yolks with the flour, 1/2 teaspoon saltand 1/4 teaspoon pepper until the mixture is thick and fluffy, about 3 minutes. Beat the egg whites with an electric mixer until they hold soft peaks. Stir one quarter of the whites into the yolks and then fold the remaining whites into the yolk mixture gently but thoroughly. Pour the eggmixture into the skillet, spreading it evenly. Bake the omelet in the middle of the oven for 10 minutes, or until it is puffed and almost cooked through, spoon the filling down the middle of it, and with a spatula fold the omelet in half to enclose the filling. Bake theomelet in the middle of the oven for 2 minutes more, or until the cheese is melted and the omelet is cooked through. 
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